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  • Easy
  • Spicy
  • Low Cost

Serve: 5 Person

Similar to urap and pecel but with a sambal that is more runny. Normally topped with toasted coconut shreds and deep fried peanut.

  • 1 handful Chinese water spinach, blanched
  • 1 handful spinach, blanched
  • 1 handful green bean, boiled and cut into pieces
  • 2 handful bean sprout, blanched
  • 1 handful long bean, blanched and cut into pieces
  • 1 handful winged bean, blanched and sliced thinly
  • ½ coconut, grated lengthwise, toasted

Spice Paste

  • 5 shallots
  • 3 clove garlic
  • 3 red bird's eye chilies
  • 3 curly red chilies
  • ½ teaspoon shrimp paste, toasted
  • 1 thumb-size lesser galangal
  • 1 thumb-size greater galangal
  • Salt

Sambal Encer:

  • 5 bird's eye chili
  • ½ teaspoon shrimp paste, toasted
  • 1 handful peanut, deep fried
  • Salt
  • 1 key lime fruit, squeezed
  • Coconut milk

A Balinese dish with a mix of vegetables


  1. Sambal Kelapa: Mix in toasted grated coconut along with spice paste mix.
  2. Sambal Encer: Grind to a paste, bird's eye chilies, toasted shrimp paste, fried peanuts, and salt. Add in a little coconut oil, a squeeze of limau fruit, mix well. Add in water so its thickness becomes similar to a sambal pecel.
  3. Pour sambal and sambal kelapa on a bed of boiled vegetables.
  4. Serve with hot rice.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa kitchen)


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